1 quantity Sour Cream Pastry
200g Chilled unsalted butter
250g Plain flour
125ml Sour cream
To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs. Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. Wrap the dough in plastic film and refrigerate for 20 minutes.
Roll the chilled pastry out until 3 mm thick and cut to suit your chosen recipe.
500ml Orange juice
440g Castor sugar
Almond and Cumquat Filling
1 tsp ground Cassia
1 tbsp Cumquat zest
125ml syrup from the Candied cumquats
Softened unsalted butter
175g Haigh’s bittersweet couverture chocolate
¼ cup Cream
50g unsalted Butter
1 ½ tbsp syrup from the Candied Cumquats
1 tbsp Brandy
To prepare the candied cumquats, bring the orange juice and castor sugar to a boil in a large non-reactive saucepan, stirring to dissolve the sugar. Add the cumquats and bring the pan back to a boil. Simmer until the syrup is thick and the cumquats have collapsed and appear slightly translucent. Store the cumquats in the syrup in the refrigerator or seal in airtight jars.
Make and chill the pastry as instructed. Roll out the chilled pastry until about 3mm thick and line a loose-bottomed 22cm flat tin with it. Chill the pastry case in the freezer for 20 minutes.
Meanwhile, preheat the oven to 200°C. Line the chilled pastry case with foil, then weight it with dried beans or pastry weights and blind bake it for 15 minutes. Remove the foil and beans and return the pastry case to the oven for a further 10 minutes to ensure the pastry is crisp. Set the pastry case aside to cool. Leave the oven on.
To make the filling, roast the almonds on a baking tray for about 5 minutes, shaking the tray to prevent the nuts from burning. Allow to cool, then grind in a food processor.
Reduce the oven temperature to 175°C. Mix the ground almonds with the ground cassia and cumquat zest. Stir in the brandy, cumquat syrup and 120g softened unsalted butter. Pat the almond mixture into the pastry case and dot with a little more butter. Bake the tart for 30 minutes, until golden. Allow to cool to room temperature.
To make the glaze, bring a saucepan of water to a boil. Roughly chop the couverture chocolate and put it into a mixing bowl with the remaining ingredients. Turn the heat off under the saucepan, but leave the pan in place. Stand the bowl over the pan and stir gently until the chocolate has melted and all the ingredients have combined. Allow to cool, then pour over the filling in the tart. Leave at room temperature to set.
Serve with candied cumquats alongside.
Couverture chocolate: Don’t be tempted to use anything other than couverture chocolate for the glaze on this wonderfully rich tart.
Six full bellies dragged themselves away from the table, and straight into bed!
What a way to celebrate 5 years of cooking, learning, experimenting, eating, thinking and dreaming food.